Classic Italian Cheesecake

By cnash

Ingredients

• 1 cup HONEY MAID Graham Cracker Crumbs
• 3 Tbsp. butter or margarine, melted
• 2 Tbsp. sugar
• 4 cups POLLY-O Original Ricotta Cheese
• 1-1/4 cups sugar
• 1/4 cup flour
• 1/2 cup whipping cream
• 2 tsp. vanilla
• 1 tsp. grated lemon zest
• 5 eggs

Details

Servings 16
Preparation time 15mins
Cooking time 105mins
Adapted from kraftrecipes.com

Preparation

Step 1

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes.

MEANWHILE, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

BAKE 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.